Culinary Institute of America to Host Visionaries on Future Food Systems in 2035
In a rapidly changing world, understanding the future of our food systems is more crucial than ever. The Culinary Institute of America (CIA) is gearing up to host the Menus of Change Leadership Summit, set to be held from June 2 to June 4, 2026, at its New York campus in Hyde Park. This gathering aims to bring together influential leaders across food, beverage, and hospitality sectors who will collectively explore what our food landscape might resemble by 2035.
This year marks the 14th edition of this notable summit, which has grown to become a cornerstone for dialogue around food sustainability and innovation. Notable speakers such as Dr. Teresa Fung from Simmons University and Dr. Christopher Gardner from Stanford University will present their insights, while networks of chefs, foodservice professionals, and policy makers join forces to tackle pressing challenges faced by the global food system.
Robert E. Jones, the CIA's vice president, encapsulated the overarching theme of this year’s conference, noting that the industry is at a pivotal turning point. "The global food system is at a crossroads," he asserted. External pressures, from climate change to evolving consumer preferences, necessitate a comprehensive rethink of food production and consumption practices. Jones emphasizes the need for the food industry to not only predict future trends but to align them with healthier and more sustainable practices that remain profitable.
The Menus of Change Leadership Summit is designed to aid decision-makers in navigating these complexities through a mix of discussions, workshops, and research sharing. The summit will include plenty of opportunities for networking and exchanging best practices, ultimately achieving a collective goal of enhancing food choices around health and sustainability.
Each day of the summit will focus on different critical aspects impacting the food industry. On June 2, discussions will delve into the importance of blue and aquatic foods—emphasizing the role of kelp, sea vegetables, and other sustainable seafood in creating a more resilient food future. This initiative recognizes the necessity of incorporating diverse food sources that meet the dual challenges of nutrition and environmental sustainability.
The following day, June 3, will shift focus to addressing the dynamic landscape of the food business, covering vital topics such as rising costs, supply chain disruptions, and workforce development. It offers a platform for attendees to strategize on operational improvements and innovations necessary for adapting to modern challenges.
Finally, on June 4, participants will explore the potential of artificial intelligence in transforming food service practices. Presenters will discuss how AI can enhance sourcing transparency, improve operational efficiency, and effectively tell stories behind food products—while underscoring the irreplaceable contributions of human chefs.
Attendance at this summit is geared towards a broad array of stakeholders, including C-suite executives from foodservice businesses, registered dietitians, nutritionists, and sustainability experts. The CIA encourages those passionate about shaping the future of food to register early to secure their participation in this influential event.
Since its inception, the Menus of Change initiative has fostered significant change within the food service industry, addressing pressing concerns around policy, supply chain transformations, and education on sustainable food practices. CIA's commitment to nurturing future leaders in the culinary world is further illustrated through their extensive educational programs ranging from associate to master’s degrees in culinary arts and related fields.
As we step into a future that requires collective action, the Menus of Change Leadership Summit presents an unparalleled opportunity for industry leaders to come together to craft a sustainable food future with health and innovation at its core. For more details about the event, sponsorship opportunities, or registration, visit menusofchange.org.
This year marks the 14th edition of this notable summit, which has grown to become a cornerstone for dialogue around food sustainability and innovation. Notable speakers such as Dr. Teresa Fung from Simmons University and Dr. Christopher Gardner from Stanford University will present their insights, while networks of chefs, foodservice professionals, and policy makers join forces to tackle pressing challenges faced by the global food system.
Robert E. Jones, the CIA's vice president, encapsulated the overarching theme of this year’s conference, noting that the industry is at a pivotal turning point. "The global food system is at a crossroads," he asserted. External pressures, from climate change to evolving consumer preferences, necessitate a comprehensive rethink of food production and consumption practices. Jones emphasizes the need for the food industry to not only predict future trends but to align them with healthier and more sustainable practices that remain profitable.
The Menus of Change Leadership Summit is designed to aid decision-makers in navigating these complexities through a mix of discussions, workshops, and research sharing. The summit will include plenty of opportunities for networking and exchanging best practices, ultimately achieving a collective goal of enhancing food choices around health and sustainability.
Each day of the summit will focus on different critical aspects impacting the food industry. On June 2, discussions will delve into the importance of blue and aquatic foods—emphasizing the role of kelp, sea vegetables, and other sustainable seafood in creating a more resilient food future. This initiative recognizes the necessity of incorporating diverse food sources that meet the dual challenges of nutrition and environmental sustainability.
The following day, June 3, will shift focus to addressing the dynamic landscape of the food business, covering vital topics such as rising costs, supply chain disruptions, and workforce development. It offers a platform for attendees to strategize on operational improvements and innovations necessary for adapting to modern challenges.
Finally, on June 4, participants will explore the potential of artificial intelligence in transforming food service practices. Presenters will discuss how AI can enhance sourcing transparency, improve operational efficiency, and effectively tell stories behind food products—while underscoring the irreplaceable contributions of human chefs.
Attendance at this summit is geared towards a broad array of stakeholders, including C-suite executives from foodservice businesses, registered dietitians, nutritionists, and sustainability experts. The CIA encourages those passionate about shaping the future of food to register early to secure their participation in this influential event.
Since its inception, the Menus of Change initiative has fostered significant change within the food service industry, addressing pressing concerns around policy, supply chain transformations, and education on sustainable food practices. CIA's commitment to nurturing future leaders in the culinary world is further illustrated through their extensive educational programs ranging from associate to master’s degrees in culinary arts and related fields.
As we step into a future that requires collective action, the Menus of Change Leadership Summit presents an unparalleled opportunity for industry leaders to come together to craft a sustainable food future with health and innovation at its core. For more details about the event, sponsorship opportunities, or registration, visit menusofchange.org.
Topics Consumer Products & Retail）
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